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Old 12-10-2010, 06:20 PM   #1
coypoo
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Jun 2010
Cary, NC
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I have 1272 and 1968 on hand, what do people think will go better on a porter?

 
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Old 12-10-2010, 06:32 PM   #2
brrman
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Oct 2006
Indianapolis, IN, Indiana
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I'd go for the 1272. I do believe Anchor uses 1272 for their porter, and their porter is awesome.

Personally I use WY1099 for my porter.
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Old 12-10-2010, 07:31 PM   #3
ian-atx
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Nov 2008
austin
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Either would work really well. 1968 usually will have less attenuation and leave you with a sweeter/maltier beer, which (to me) can be good in porters. Also will have some fruity esters depending on how hot/cold you ferment.

1272 would be equally good, won't dry out the beer like 1056, so you still have some residual sweetness, but I think it is a cleaner, less estery yeast compared to 1968.

If I was doing a robust/american style porter I would probably go with 1272. If I was doing more of a british style porter, I would probably stick with 1968. Both are great though. Or you could split the batch and use both =)

Ofcouse, all of these are guidelines, and are not hard rules. You can also influence how the yeast performs depending on mash temp, ferment temp, etc.

 
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Old 12-10-2010, 07:34 PM   #4
FireBrew63
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Nov 2010
Lakebay, WA
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I have only used the 1968 for my honey porter and it works fine for me. I might try the 1272 on my next batch to do a comparison though.

 
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Old 12-10-2010, 09:26 PM   #5
coypoo
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Jun 2010
Cary, NC
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Quote:
Originally Posted by ian-atx View Post
Or you could split the batch and use both =)
I was thinking about doing this, and now that I think about it more I probably will. I like 1272, but I do like maltier beers, so I guess I should do both and see what happens.

I was going to ferment the 1272 at 66, then raise to about 69-70 once fermentation slows, but what about 1968? Similar temps?

 
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Old 12-10-2010, 09:35 PM   #6
ian-atx
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Nov 2008
austin
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I would probably do the same thing with the 1968.

 
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Old 12-22-2010, 02:50 AM   #7
VanHorneDog
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Jul 2010
San Diego, CA
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Anyone Got any other favorite Yeasts for a Porter? i wanna do a Brown Porter with fairly high gravity for the style. but, i have no idea what yeast i should use, it is going to be my first All Grain after a doing extract for a while. so i am vigorously working on my recipe.

 
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Old 12-22-2010, 03:53 AM   #8
redalert
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Sep 2009
Linden, NJ
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White Labs WLP 028 Edinburgh is awesome in a Porter.

 
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